Tandoori Roast Chicken, Masala Fries, Curried Caesar Dressing
Tandoori Roast Chicken, Masala Fries, Curried Caesar Dressing
Ingredients
For the Curried Caesar Dressing
- 3 egg yolks
- 1 dash cider vinegar
- 1 dash lemon juice
- 1 dash Dijon mustard
- 1/2 cup vegetable oil, or as needed to form mayo
- 1 garlic clove
- 3 anchovies
- 1/4 cup grated Parmesan cheese, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 2 tablespoons water, as needed for consistency
- 1 cup Hellmann's mayonnaise, optional substitute for homemade mayo
For the Tandoori Roast Chicken
- 1 whole chicken, approximately 3-4 pounds, spatchcocked
- 1 cup Greek yogurt
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
For the Masala Fries
- 2 cloves garlic, grated
- 2 tablespoons vegetable oil
- 1 tablespoon ghee
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 dash soy sauce
- 1/2 cup tomato puree, or 1/3 of a 14.5 ounce can chopped tomatoes
- 1 pound frozen fries, cooked according to package directions until crispy
For Assembly and Garnish
- 2 tablespoons grated Parmesan cheese, for garnish
- 2 lemon wedges, for garnish
- 4 cups lettuce, for side salad
Instructions
- 1
To make the Curried Caesar Dressing: In a blender or food processor, combine the egg yolks, a dash of cider vinegar, a dash of lemon juice, a dash of Dijon mustard, garlic clove, and anchovies. Blend until smooth. Slowly drizzle in the vegetable oil while blending until a thick mayonnaise forms. Alternatively, if using store-bought mayonnaise, skip this step and proceed to the next.
⏱️ 5 min
- 2
Add the grated Parmesan cheese, salt, and pepper to the mayonnaise mixture (homemade or store-bought). Blend again until well combined. This forms your basic Caesar sauce.
⏱️ 2 min
- 3
To transform it into a curried Caesar dressing, add 1 tablespoon of curry powder, 1/2 teaspoon of turmeric, and 1/2 teaspoon of garam masala to the dressing. Blend until all spices are fully incorporated and the dressing is a uniform color.
⏱️ 3 min
- 4
If the dressing is too thick, add water a tablespoon at a time, blending after each addition, until your desired consistency is reached. Set aside or refrigerate until ready to use.
⏱️ 2 min
- 5
To prepare the Tandoori Roast Chicken: Spatchcock the whole chicken by placing it breast-side down and using sturdy kitchen shears to cut along both sides of the backbone. Remove the backbone and discard it (or save for stock). Flip the chicken over and press down firmly on the breastbone to flatten it.
⏱️ 10 min
- 6
In a large bowl, combine the Greek yogurt, 1 tablespoon curry powder, 1 teaspoon turmeric, and 1 teaspoon garam masala. Mix well to create the marinade.
⏱️ 3 min
- 7
Place the spatchcocked chicken in a large dish or on a baking sheet. Generously coat the entire chicken with the yogurt marinade, making sure to rub it well into the skin and even under the skin where possible. Cover the chicken and refrigerate to marinate for at least 1 hour, or preferably 4-6 hours, or even overnight.
⏱️ 5 min
- 8
Preheat your oven to 200°C (390°F). Place the marinated chicken on a roasting rack set over a baking sheet.
⏱️ 10 min•🌡️ 200
- 9
Roast the chicken for approximately 60-75 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, without touching the bone. The skin should be golden brown and slightly charred in places. Let the chicken rest for 10-15 minutes after roasting before carving.
⏱️ 75 min•🌡️ 200
- 10
While the chicken is roasting, prepare the Masala Fries. Cook your chosen fries according to package directions until they are crispy. This can be done in an oven, air fryer, or deep fryer.
⏱️ 20 min
- 11
In a medium saucepan, gently simmer the grated garlic in vegetable oil and ghee over medium-low heat until fragrant, about 1-2 minutes.
⏱️ 2 min
- 12
Add 1 tablespoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon garam masala to the pan. Cook, stirring constantly, for 1 minute to toast the spices.
⏱️ 1 min
- 13
Add a dash of soy sauce and the tomato puree (or chopped tomatoes) to the pan. Stir well and bring to a gentle simmer. Reduce the heat to low and let the sauce simmer, stirring occasionally, until it thickens to a consistency that will coat the fries, about 10-15 minutes.
⏱️ 15 min
- 14
Once the masala sauce is thickened and the fries are cooked, transfer the crispy fries to a large bowl. Pour the masala sauce over the fries and toss gently to coat them evenly.
⏱️ 2 min
- 15
Spread the coated fries back onto a baking sheet or into an air fryer basket and roast or air fry again for 5-10 minutes, or until they are crispy and the sauce has caramelized slightly.
⏱️ 10 min
- 16
To assemble the dish: Pour a generous layer of the curried Caesar dressing onto a large serving platter. Arrange the crispy masala fries on top of the dressing.
⏱️ 3 min
- 17
Carve the rested tandoori roast chicken into serving pieces. Arrange the carved chicken on top of the fries. Drizzle more curried Caesar dressing over the chicken and fries.
⏱️ 5 min
- 18
Garnish with additional grated Parmesan cheese and lemon wedges. Serve immediately, with a side of plain lettuce dressed with the curried Caesar dressing, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Roast Chicken, Masala Fries, Curried Caesar Dressing
For the Curried Caesar Dressing
- 3 egg yolks
- 1 dash cider vinegar
- 1 dash lemon juice
- 1 dash Dijon mustard
- 1/2 cup vegetable oil, or as needed to form mayo
- 1 garlic clove
- 3 anchovies
- 1/4 cup grated Parmesan cheese, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 2 tablespoons water, as needed for consistency
- 1 cup Hellmann's mayonnaise, optional substitute for homemade mayo
For the Tandoori Roast Chicken
- 1 whole chicken, approximately 3-4 pounds, spatchcocked
- 1 cup Greek yogurt
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
For the Masala Fries
- 2 cloves garlic, grated
- 2 tablespoons vegetable oil
- 1 tablespoon ghee
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 dash soy sauce
- 1/2 cup tomato puree, or 1/3 of a 14.5 ounce can chopped tomatoes
- 1 pound frozen fries, cooked according to package directions until crispy
For Assembly and Garnish
- 2 tablespoons grated Parmesan cheese, for garnish
- 2 lemon wedges, for garnish
- 4 cups lettuce, for side salad
Instructions
- 1
To make the Curried Caesar Dressing: In a blender or food processor, combine the egg yolks, a dash of cider vinegar, a dash of lemon juice, a dash of Dijon mustard, garlic clove, and anchovies. Blend until smooth. Slowly drizzle in the vegetable oil while blending until a thick mayonnaise forms. Alternatively, if using store-bought mayonnaise, skip this step and proceed to the next.
⏱️ 5 min - 2
Add the grated Parmesan cheese, salt, and pepper to the mayonnaise mixture (homemade or store-bought). Blend again until well combined. This forms your basic Caesar sauce.
⏱️ 2 min - 3
To transform it into a curried Caesar dressing, add 1 tablespoon of curry powder, 1/2 teaspoon of turmeric, and 1/2 teaspoon of garam masala to the dressing. Blend until all spices are fully incorporated and the dressing is a uniform color.
⏱️ 3 min - 4
If the dressing is too thick, add water a tablespoon at a time, blending after each addition, until your desired consistency is reached. Set aside or refrigerate until ready to use.
⏱️ 2 min - 5
To prepare the Tandoori Roast Chicken: Spatchcock the whole chicken by placing it breast-side down and using sturdy kitchen shears to cut along both sides of the backbone. Remove the backbone and discard it (or save for stock). Flip the chicken over and press down firmly on the breastbone to flatten it.
⏱️ 10 min - 6
In a large bowl, combine the Greek yogurt, 1 tablespoon curry powder, 1 teaspoon turmeric, and 1 teaspoon garam masala. Mix well to create the marinade.
⏱️ 3 min - 7
Place the spatchcocked chicken in a large dish or on a baking sheet. Generously coat the entire chicken with the yogurt marinade, making sure to rub it well into the skin and even under the skin where possible. Cover the chicken and refrigerate to marinate for at least 1 hour, or preferably 4-6 hours, or even overnight.
⏱️ 5 min - 8
Preheat your oven to 200°C (390°F). Place the marinated chicken on a roasting rack set over a baking sheet.
⏱️ 10 min•🌡️ 200 - 9
Roast the chicken for approximately 60-75 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, without touching the bone. The skin should be golden brown and slightly charred in places. Let the chicken rest for 10-15 minutes after roasting before carving.
⏱️ 75 min•🌡️ 200 - 10
While the chicken is roasting, prepare the Masala Fries. Cook your chosen fries according to package directions until they are crispy. This can be done in an oven, air fryer, or deep fryer.
⏱️ 20 min - 11
In a medium saucepan, gently simmer the grated garlic in vegetable oil and ghee over medium-low heat until fragrant, about 1-2 minutes.
⏱️ 2 min - 12
Add 1 tablespoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon garam masala to the pan. Cook, stirring constantly, for 1 minute to toast the spices.
⏱️ 1 min - 13
Add a dash of soy sauce and the tomato puree (or chopped tomatoes) to the pan. Stir well and bring to a gentle simmer. Reduce the heat to low and let the sauce simmer, stirring occasionally, until it thickens to a consistency that will coat the fries, about 10-15 minutes.
⏱️ 15 min - 14
Once the masala sauce is thickened and the fries are cooked, transfer the crispy fries to a large bowl. Pour the masala sauce over the fries and toss gently to coat them evenly.
⏱️ 2 min - 15
Spread the coated fries back onto a baking sheet or into an air fryer basket and roast or air fry again for 5-10 minutes, or until they are crispy and the sauce has caramelized slightly.
⏱️ 10 min - 16
To assemble the dish: Pour a generous layer of the curried Caesar dressing onto a large serving platter. Arrange the crispy masala fries on top of the dressing.
⏱️ 3 min - 17
Carve the rested tandoori roast chicken into serving pieces. Arrange the carved chicken on top of the fries. Drizzle more curried Caesar dressing over the chicken and fries.
⏱️ 5 min - 18
Garnish with additional grated Parmesan cheese and lemon wedges. Serve immediately, with a side of plain lettuce dressed with the curried Caesar dressing, if desired.
⏱️ 2 min